Sweetener compositions and foods, beverages, and consumble products made thereof

ABSTRACT

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

CROSS-REFERENCE

This application claims the benefit of U.S. Provisional Application No.61/975,683, filed Apr. 4, 2014; U.S. Provisional Application No.62/042,154, filed Aug. 26, 2014; U.S. Provisional Application No.62/074,518, filed Nov. 3, 2014; and U.S. Provisional Application No.62/140,299, filed Mar. 30, 2015; each of which is hereby incorporated byreference in its entirety.

FIELD OF THE INVENTION

The present disclosure relates to sweetener compositions. Moreparticularly, the present invention relates to carbohydrate sweetenercompositions and polyol sweetener compositions having enhanced sweetnessand reduced caloric content as compared to that of the carbohydratecomponent or polyol component thereof, and to methods for thepreparation thereof.

BACKGROUND OF THE INVENTION

Certain carbohydrates and polyols are commonly used as sweeteners.Sucrose, glucose, and other sweet mono-saccharides, di-saccharides, andoligosaccharides are fully metabolized when consumed in food. Thesweetness of these natural sweeteners correlates with their calories ina fixed proportion. Excess sugar intake can pose several healthproblems. Artificial sweeteners have been used to reduce dietary sugarcontent, but they are not ideal sugar substitutes due to their aftertaste, absence of energy provided by sugars, and other health concerns.Sweetener polyols can offer a reduced calorie load and varying sweetnessas compared to sweetener carbohydrates, but the cost of some sweetenerpolyols can be high. In such cases, a method to increase the sweetnessof sweetener carbohydrates or sweetener polyols or to reduce the amountof sweetener carbohydrates or sweetener polyols while achievingequivalent sweetness is desired. Another promising strategy focuses onallosteric modulation of the sweet taste receptor by sweet tasteenhancers. These artificially synthesized molecules do not taste sweetbut can significantly modulate the perception of sweetness for sucroseand other sweeteners; however, they can be limited in strength andselectivity and have so far been tested on limited products. The presentdisclosure provides for the manipulation of the proportion betweensweetener amount and calories so that a desired sweetness may correlatewith lower calorie values while retaining a similar sensory profile tothe sweetener. This effect is achieved through the presentation of thecarbohydrate sweetener or polyol sweetener in the form of a compositionbelonging to a class of compositions described below. The perception ofsweetness of a sweetener carbohydrate or sweetener polyol is retainedwhile reducing the caloric value thereof by virtue of it being providedin a composition as described hereinafter.

SUMMARY OF THE INVENTION

Provided herein is a method of producing a sweetener composition,comprising mixing one or more sweetener carbohydrates and/or sweetenerpolyols with a carrier compound precursor and a catalyst to form asweetener composition; wherein the sweetener composition comprises oneor more sweetener carbohydrates and/or sweetener polyols and a carriercompound; wherein the sweetener composition has enhanced sweetnesscompared to a control composition; and wherein the control compositionconsists of the same contents by identity and quantity as the one ormore sweetener carbohydrates and/or sweetener polyols. In some cases,the method further comprises drying the sweetener composition. In somecases, the method further comprises sonicating the sweetenercomposition. In some cases, the method further comprises passing thesweetener composition through a sieve. In some cases, the method furthercomprises passing the sweetener composition through a sieve or sievingtower to remove particles of particular sizes and to form a selectivelysieved sweetener composition. In some cases, the method furthercomprises filtering the sweetener composition. In some cases, the methodfurther comprises mechanical grinding of the sweetener composition bymortar and pestle or mechanical grinder. In some cases, the method maycomprise forming a carrier compound in the presence of one or moresweetener carbohydrates and/or sweetener polyols to form a sweetenercomposition. In some cases, the carrier compound is formed in situ inthe presence of one or more sweetener carbohydrates and/or sweetenerpolyols. In some cases, the one or more sweetener carbohydrates areselected from the group consisting of sucrose, glucose, fructose,maltose, lactose, high fructose corn syrup, high maltose corn syrup, anda combination thereof. In some cases, the one or more sweetenercarbohydrates are sucrose, glucose, fructose, or a combination thereof.In some cases, the sweetener carbohydrate is high fructose corn syrup.In some cases, the one or more sweetener polyols are selected from thegroup consisting of xylitol, maltitol, erythritol, sorbitol, threitol,arabitol, hydrogenated starch hydrolysates, isomalt, lactitol, mannitol,galactitol (dulcitol), and a combination thereof. In some cases, thecarrier compound is silica. In some cases, the carrier compoundprecursor is a silicate. In some cases, the silicate is sodium silicate,potassium silicate, calcium silicate, aluminum silicate,tetramethylammonium silicate, sodium metasilicate, sodium metasilicatehydrate, calcium metasilicate, or a combination thereof. In some cases,the silicate is sodium silicate. In some cases, the carrier compoundprecursor is silicic acid. In some cases, the catalyst is an acid, ionexchange resin, ion exchange polymer, or a combination thereof. In somecases, the acid is a weak acid, strong acid, or a combination thereof.In some cases, the acid is acetic acid, aconitic acid, adipic acid,alginic acid, ascorbic acid, benzoic acid, caprylic acid, carbonic acid,citric acid, fumaric acid, hydrochloric acid, lactic acid, linoleicacid, malic acid, phosphoric acid, propionic acid, sorbic acid, stearicacid, succinic acid, sulfuric acid, tannic acid, tartaric acid, vinegar,or a combination thereof. In some cases, the acid is citric acid,phosphoric acid, or a combination thereof. In some cases, the catalystis an ion exchange resin, ion exchange polymer, or a combinationthereof. In some cases, the ion exchange resin is Dowex 88(H) orPurolite SST C60H. In some cases, the sweetness is enhanced by at least10, 20, 30, 40, or 50%.

Further provided herein is a method of producing silica, comprisingmixing one or more sweetener carbohydrates and/or sweetener polyols witha carrier compound precursor and a catalyst to form silica. In somecases, the one or more sweetener carbohydrates are selected from thegroup consisting of sucrose, glucose, fructose, maltose, lactose, highfructose corn syrup, high maltose corn syrup, and a combination thereof.In some cases, the one or more sweetener carbohydrates are sucrose,glucose, fructose, or a combination thereof. In some cases, thesweetener carbohydrate is high fructose corn syrup. In some cases, theone or more sweetener polyols are selected from the group consisting ofxylitol, maltitol, erythritol, sorbitol, threitol, arabitol,hydrogenated starch hydrolysates, isomalt, lactitol, mannitol,galactitol (dulcitol), and a combination thereof. In some cases, thecarrier compound precursor is a silicate. In some cases, the silicate issodium silicate, potassium silicate, calcium silicate, aluminumsilicate, tetramethylammonium silicate, sodium metasilicate, sodiummetasilicate hydrate, calcium metasilicate, or a combination thereof. Insome cases, the silicate is sodium silicate. In some cases, the carriercompound precursor is silicic acid. In some cases, the catalyst is anacid, ion exchange resin, ion exchange polymer, or a combinationthereof. In some cases, the acid is a weak acid, strong acid, or acombination thereof. In some cases, the acid is acetic acid, aconiticacid, adipic acid, alginic acid, ascorbic acid, benzoic acid, caprylicacid, carbonic acid, citric acid, fumaric acid, hydrochloric acid,lactic acid, linoleic acid, malic acid, phosphoric acid, propionic acid,sorbic acid, stearic acid, succinic acid, sulfuric acid, tannic acid,tartaric acid, vinegar, or a combination thereof. In some cases, theacid is citric acid, phosphoric acid, or a combination thereof. In somecases, the catalyst is an ion exchange resin, ion exchange polymer, or acombination thereof. In some cases, the ion exchange resin is Dowex88(H) or Purolite SST C60H.

Also provided herein is a sweetener composition comprising one or moresweetener carbohydrates and/or sweetener polyols and 0.05-4% carriercompound weight/weight relative to a sum of total sweetener carbohydrateand sweetener polyol; wherein the sweetener composition has enhancedsweetness compared to a control composition; and wherein the controlcomposition consists of the same contents by identity and quantity asthe one or more sweetener carbohydrates and/or sweetener polyols. Insome cases, the composition may comprise about 0.05-2% carrier compoundweight/weight relative to a sum of total sweetener carbohydrate andsweetener polyol. In some cases, the composition may comprise about0.1-0.6% carrier compound weight/weight relative to a sum of totalsweetener carbohydrate and sweetener polyol. In some cases, thecomposition may comprise about 0.3-0.4% carrier compound weight/weightrelative to a sum of total sweetener carbohydrate and sweetener polyol.In some cases, the one or more sweetener carbohydrates are selected fromthe group consisting of sucrose, glucose, fructose, maltose, lactose,high fructose corn syrup, high maltose corn syrup, and a combinationthereof. In some cases, the one or more sweetener polyols are selectedfrom the group consisting of xylitol, maltitol, erythritol, sorbitol,threitol, arabitol, hydrogenated starch hydrolysates, isomalt, lactitol,mannitol, galactitol (dulcitol), and a combination thereof. In somecases, the carrier compound is silica. In some cases, the sweetenercomposition is an isolated sweetener composition. In some cases, asweetener composition described herein reduces the perceived bitternessof a consumable product, such as a food, beverage, or other non-food,non-beverage consumable product.

Further provided herein is a formulation comprising a sweetenercomposition. In some cases, the formulation is a syrup (i.e., asweetener composition formulated as a syrup). A formulation can includewater. A formulation can include a food additive. A formulation caninclude an artificial sweetener, a natural sugar substitute, or acombination thereof. An artificial sweetener can be one that is selectedfrom the group consisting of: acesulfame potassium, advantame, alitame,aspartame, sodium cyclamate, dulcin, glucin, neohesperidindihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt,and sucralose. A natural sugar substitute can be one that is selectedfrom the group consisting of: brazzein, curculin, glycyrrhizin,glycerol, inulin, mogroside, mabinlin, malto-oligosaccharide, mannitol,miraculin, monatin, monellin, osladin, pentadin, stevia, tagatose, andthaumatin. Any of the sweetener compositions, formulations, orconsumable products described herein preferably have a reduced perceivedbitterness as compared to the same product made using an artificialsweetener and/or a natural sugar substitute instead of a sweetenercomposition or made without a sweetener composition as described herein.

The sweetener compositions and formulations described herein can be usedto make consumable products. Consumable products include food products,beverage products, pharmaceutical products, and hygiene products, asnon-limiting examples. Food products include, but are not limited to,confectionary, chocolate, jam, ice cream, soup, whipped cream, bakedgoods, condiments, sauces, dairy products, and dressings. Beverageproducts include, but are not limited to, soft drink, flavored water,juice, sports drink, energy drink, alcoholic beverage, liqueur,carbonated beverage, caffeinated beverage, coffee, cocoa, tea, and dairydrinks. Pharmaceutical products include, but are not limited to, coughsyrups, capsules, and tablets. Hygiene products include, but are notlimited to, tooth paste and mouth wash. Other miscellaneous consumableproducts include, but are not limited to, chewing gum and spices.

In some cases, a consumable product may contain up to 0.1, 0.5, 1.0,1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0% silica on aweight/weight basis. In some cases, the consumable product is lessbitter than a control product, wherein the control product is identicalto the consumable product and has the same sweetener carbohydrate and/orsweetener polyol but not formulated as a sweetener composition (i.e.,with the carrier).

Additionally provided herein are methods to make a consumable product.Such methods comprise substituting a portion of a sweetener ingredientin a consumable product with a sweetener composition described herein.Additionally or alternatively, a sweetener composition can be added tothe process of making the consumable product.

The novel features of the invention are set forth with particularity inthe appended claims. A better understanding of the features andadvantages of the present invention will be obtained by reference to thefollowing detailed description that sets forth illustrative embodiments,in which the principles of the invention are utilized.

DETAILED DESCRIPTION OF THE INVENTION Introduction

The present disclosure relates to sweetener compositions that can beused alone, formulated into sweetener composition formulations, or addedto or further processed into a consumable product. The sweetenercompositions herein comprise one or more sweetener carbohydrates and/orsweetener polyols and a carrier compound. The sweetener compositionsherein may be sweeter in taste than a similar control composition (e.g.,a composition comprising the same contents by identity and quantity asthe one or more carbohydrates and/or polyols but without the carriercompound).

Definitions

As used herein, the term “sweetener carbohydrate” refers to a consumablecarbohydrate, which produces a sweet taste when consumed alone. Asweetener carbohydrate may be a monosaccharide or disaccharide. Asweetener carbohydrate may be a naturally-occurring carbohydrate. Forexample, it may be an isolated, purified sweetener. A sweetenercarbohydrate may be a non-naturally occurring or synthetically-producedcarbohydrate. Non-limiting examples of a sweetener carbohydrate includesucrose, glucose, fructose, maltose, lactose, high fructose corn syrup,and high maltose corn syrup. A sweetener carbohydrate may be sucrose,glucose, fructose, maltose, lactose, or a combination thereof. Asweetener carbohydrate may be sucrose, glucose, fructose, or acombination thereof. A sweetener carbohydrate may be sucrose. Asweetener carbohydrate may be glucose. A sweetener carbohydrate may befructose. A sweetener carbohydrate may be high fructose corn syrup, highmaltose corn syrup, or a combination thereof. A sweetener carbohydratemay be high fructose corn syrup. A sweetener carbohydrate may be highmaltose corn syrup.

As used herein, the term “sweetener polyol” refers to a consumablepolyol, which produces a sweet taste when consumed alone. Non-limitingexamples of sweetener polyols include xylitol, maltitol, erythritol,sorbitol, threitol, arabitol, hydrogenated starch hydrolysates, isomalt,lactitol, mannitol, and galactitol (dulcitol). The polyol may be a sugaralcohol. A sugar alcohol may be produced from a corresponding parentcarbohydrate by any known method of reduction (via a chemical orbiological transformation) of a carboxylic acid or aldehyde to analcohol. A sweetener polyol may be created synthetically from a parentcarbohydrate. Alternatively or in combination, a sweetener polyol may bebio-derived or obtained from a biological source.

As used herein, the term “sweetener” or “sweetener ingredient” refers toa consumable product, which produces a sweet taste when consumed alone.Some non-limiting examples of a sweetener ingredient include a sweetenercarbohydrate, sweetener polyol, artificial sweetener, and natural sugarsubstitute.

As used herein, the term “carrier compound” refers to a solid,food-grade material, which may be coated with a sweetener. A carriercompound through its large and active surface and structure may formhydrogen bonds or van der Waals bonds with a sweetener carbohydrateand/or sweetener polyol. As such, the carbohydrate and/or polyol canmaintain its chemical integrity. For instance, the interaction betweenthe carrier compound and the carbohydrate and/or polyol does not need toinvolve covalent bonds. The carrier compound may associate with thesweetener carbohydrate and/or sweetener polyol to providecharacteristics different than a control composition, for instanceenhanced sweetness, reduced bitterness, or reduced rate of dissolution.A carrier compound may be a solid composition lacking a distinctivetaste. A carrier compound may be tasteless, flavorless, or odorless.Digestion of a carrier compound by a human may produce a low amount ofusable calories. A carrier compound may be non-caloric. A carriercompound may at least partially dissolve in a solvent (e.g., water). Acarrier compound optionally meets test requirements as described in theFood Chemicals Codex (FCC), the European Directive, or Japan'sSpecifications and Standards for Food Additives. A carrier compound maybe formed from a carrier compound precursor. A carrier compound may beformed from a reaction between a carrier compound precursor and acatalyst. A carrier compound may be formed, precipitated, or dispersedin the presence of one or more sweetener carbohydrates and/or sweetenerpolyols.

Non-limiting examples of a carrier compound include silica and silicondioxide. A carrier compound may comprise silica or silicon dioxide(SiO₂). The carrier compound may comprise silica or silicon dioxide. Thecarrier compound may be silica or silicon dioxide. The carrier compoundmay be silica. Non-limiting examples of silica include precipitatedsilica, porous silica, amorphous silica, colloidal silica, dispersedsilica, and silica gel. In some cases when the carrier compound issilica, the sweetness of a sweetener composition can have a ratio ofsilica to sweetener carbohydrate and/or sweetener polyol that gives amaximum sweetness. Increasing the amount of silica relative to sweetenercarbohydrate and/or sweetener polyol beyond the maximum point candecrease the sweetness of the composition. In some cases, wherein theamount of silica is higher than the maximum sweetness amount, a grainy,sandy, or chalky characteristic can enter the taste profile. In somecases, when the amount of silica is less than the maximum sweetnessamount, the composition does not fully benefit from the sweetnessenhancement effect of the silica.

A carrier compound may have a high specific surface area. In some cases,a carrier compound may have a specific surface area of at least 20, 30,40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180,190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m²/g. Insome cases, a carrier compound may have a specific surface area of up to20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170,180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m²/g.In some cases, a carrier compound may have a specific surface area ofabout 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160,170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300m²/g.

As used herein, the term “carrier compound precursor” refers to amaterial, which may undergo a chemical reaction to form a carriercompound. The carrier compound precursor may be a silicate. Non-limitingexamples of silicate include sodium silicate, potassium silicate,calcium silicate, aluminum silicate, tetramethylammonium silicate,sodium metasilicate, sodium metasilicate hydrate, and calciummetasilicate. In some cases, the silicate is sodium silicate. In somecases, the carrier compound precursor may be silicic acid. A carriercompound precursor may be a combination of two or more distinct carriercompound precursors. In some cases, a carrier compound precursorcomprises a carrier compound precursor counterion (e.g., sodium ion insodium silicate).

As used herein, the term “catalyst” refers to a reagent, which may beundergo a chemical reaction with a carrier compound precursor to form acarrier compound. The catalyst may be food permitted. The catalyst maybe generally recognized as safe. The catalyst may be one or more acids,bases, ion exchange resins, ion exchange polymers, or a combinationthereof. The catalyst may be one or more acids, ion exchange resins, ora combination thereof. The catalyst may be an acid. The catalyst may bean ion exchange resin or ion exchange polymer. The acid may be a weakacid, strong acid, or a combination thereof. Non-limiting examples of anacid include acetic acid, aconitic acid, adipic acid, alginic acid,ascorbic acid, benzoic acid, caprylic acid, carbonic acid, citric acid,fumaric acid, hydrochloric acid, lactic acid, linoleic acid, malic acid,phosphoric acid, propionic acid, sorbic acid, stearic acid, succinicacid, sulfuric acid, tannic acid, tartaric acid, and vinegar. The ionexchange resin may be a cation exchange resin or anion exchange resin.The ion exchange resin may be a strong acid resin or a weak acid resin.The ion exchange resin may be Dowex 88(H) or Purolite SST C60H. Acatalyst may be a combination of two or more distinct catalysts. In somecases, two or more catalysts can be used in series or in parallel. Insome cases, the catalyst is regenerated. In some cases, the catalyst isnot regenerated. In some cases, the catalyst does not turn over. In somecases, an unregenerated or nonregenerated catalyst is a conjugate acidor conjugate base.

As used herein, the term “solvent” refers to a liquid, which may bemixed with or used to dissolve a sweetener composition or one or morecomponents of a sweetener composition. Non-limiting examples of asolvent include water, ethanol, and isopropanol. The solvent can bepotable. The solvent can be water. Non-limiting examples of waterinclude purified water, distilled water, double distilled water,deionized water, distilled deionized water, drinking water, well water,tap water, spring water, bottled water, carbonated water, mineral water,flavored water, or a combination thereof. A solvent may be a combinationof two or more distinct solvents.

As used herein, the term “control composition” refers to a composition,to which a sweetener composition is compared. In some cases, a controlcomposition comprises the one or more sweetener carbohydrates and/orsweetener polyols but not the carrier compound of the sweetenercomposition to which it is compared. In some cases, a controlcomposition is formulated similarly to the sweetener composition. Insome cases, a control composition is formulated identically to thesweetener composition. The control composition may comprise the samecontents by identity and quantity as the one or more sweetenercarbohydrates and/or sweetener polyols of a sweetener composition. Insome cases, the one or more sweetener carbohydrates and/or sweetenerpolyols are in free, unassociated form. The control composition mayconsist of the same contents by identity and quantity as the one or moresweetener carbohydrates and/or sweetener polyols of a sweetenercomposition. In other cases, the control composition may consist of thesame contents by identity and quantity as the sweetener composition butwithout the carrier compound. The control composition may consist of thesame contents by identity and quantity as the sweetener composition butwithout carrier compound, unreacted carrier compound precursor,unreacted catalyst, carrier compound precursor counterion, and/orunregenerated catalyst.

As used herein, the term “enhanced sweetness” or “higher perceivedsweetness” refers to a stronger or higher sense of sweetness to a human.Sweetener compositions with enhanced sweetness taste sweeter than thecontrol composition to which they are compared. A smaller amount (byweight or by volume) of a sweetener composition with enhanced sweetnessmay produce the same sense of sweetness as a larger amount (by weight orby volume) of a control composition that lacks enhanced sweetness. Asweetener composition with enhanced sweetness may produce a higherperceived sweetness and a lower caloric content than a controlcomposition with a comparable amount (by weight) of the one or moresweetener carbohydrates and/or sweetener polyols in free, unassociatedform. For example, 1.0 grams of a sweetener composition comprising about0.01 grams of a carrier coated with about 0.99 grams of one or moresweetener carbohydrates and/or sweetener polyols may produce a higherperceived sweetness than a control composition that comprises about 0.99grams of the one or more sweetener carbohydrates and/or sweetenerpolyols and does not comprise the carrier compound.

As used herein, the term “consumable product” refers to a product, whichmay be consumed (e.g., by eating, chewing, drinking, or swallowing).Consumable products include food products, beverage products,pharmaceutical products, and hygiene products, as non-limiting examples.Food products include, but are not limited to, confectionary, chocolate,jam, ice cream, soup, whipped cream, baked goods, condiments, sauces,dairy products, and dressings. Beverage products include, but are notlimited to, soft drink, flavored water, juice, sports drink, energydrink, alcoholic beverage, liqueur, carbonated beverage, caffeinatedbeverage, coffee, cocoa, tea, and dairy drinks. Pharmaceutical productsinclude, but are not limited to, cough syrups, capsules, and tablets.Hygiene products include, but are not limited to, tooth paste and mouthwash. Other miscellaneous consumable products include, but are notlimited to, chewing gum and spices.

As used herein, the term “about” can be understood as within 10%, 9%,8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, or 0.01% of thestated value.

In some cases, the term “portion” can be understood as about 0.01, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18,19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92,93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6,99.7, 99.8, 99.9, or 100% of the referenced value; at least 0.01, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18,19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92,93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6,99.7, 99.8, 99.9, or 100% of the referenced value; or up to 0.01, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18,19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92,93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6,99.7, 99.8, 99.9, or 100% of the referenced value.

In some cases*, the term “one or more” can be understood as about 1, 2,3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30,35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; at least 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25,30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; or up to1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20,25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100.

Sweetener Compositions

A sweetener composition comprises one or more sweetener carbohydratesand/or sweetener polyols and a carrier compound. In some cases, asweetener composition comprises one or more sweetener carbohydrates anda carrier compound. In some cases, a sweetener composition comprises oneor more polyols and a carrier compound. In some cases, a sweetenercomposition does not contain a sweetener carbohydrate. In some cases, asweetener composition does not contain a sweetener polyol. A sweetenercomposition can be purified or isolated. A sweetener composition ispreferably substantially uniform or homogenous. A sweetener compositioncan be in the form of a solid (e.g., a powder) or a syrup. In somecases, a sweetener composition is dry and/or dehydrated. In some cases,a sweetener composition can be in a solvent (e.g., water).

The sweetener composition herein can have a defined ratio of amounts ofthe carrier compound and the one or more sweetener carbohydrates and/orsweetener polyols. Such a ratio of amounts can be determined by mass,weight, volume, mole, or a combination thereof. In some examples, aratio of the carrier compound to a sum of total sweetener carbohydrateand sweetener polyol can be at least 0.01%, 0.02%, 0.03%, 0.04%, 0.05%,0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%,2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%,3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, or 4.0%. In otherexamples, a ratio of the carrier compound to a sum of total sweetenercarbohydrate and sweetener polyol can be up to 0.01%, 0.02%, 0.03%,0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%,0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%,1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%,3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, or 4.0%. Inother examples, a ratio of the carrier compound to a sum of totalsweetener carbohydrate and sweetener polyol can be about 0.01%, 0.02%,0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%,0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%,1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%,2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, or4.0%. In other examples, a ratio of the carrier compound to a sum oftotal sweetener carbohydrate and sweetener polyol can be between about0.01-4.0%, 0.01-3.0%, 0.01-2.0%, 0.01-1.0%, 0.05-4.0%, 0.05-3.0%,0.05-2.0%, 0.05-1.0%, 0.1-1.0%, 0.1-0.9%, 0.1-0.8%, 0.1-0.7%, 0.1-0.6%,0.1-0.5%, 0.1-0.4%, 0.2-0.6%, 0.2-0.5%, 0.2-0.4%, 0.3-0.4%, 1.0-2.0%,1.0-3.0%, 1.0-4.0%, 2.0-4.0%, or 3.0-4.0%. A ratio of the carriercompound to a sum of total sweetener carbohydrate and sweetener polyolcan be about 0.05-4%.

A sweetener composition may have enhanced sweetness compared to acontrol composition. Preferably, the control composition is the one ormore sweetener carbohydrates and/or sweetener polyols but not thecarrier compound of the sweetener composition to which it is compared.

The sweetener composition can have a quantified enhanced sweetness. Suchenhanced sweetness may be determined by a sensory test. Examples ofsensory taste tests are described herein.

In some instances, a sweetener composition can have the sweetnessenhanced by at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%,100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%,220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to acontrol composition. The sweetener composition can have the sweetnessenhanced by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%,110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%,230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a controlcomposition. the sweetener composition can have the sweetness enhancedby about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%,120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%,240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a controlcomposition. For example, the sweetness can be enhanced by 10-80%,20-70%, or 40-60% relative to a control composition.

Methods of Making Sweetener Compositions

In one instance, a method of producing a sweetener compositioncomprises: mixing one or more sweetener carbohydrates and/or sweetenerpolyols with a carrier compound precursor and a catalyst. The catalystthen converts the carrier compound precursor to a carrier compound whichthen interacts with the sweetener carbohydrates and/or sweetener polyolsto form the sweetener composition. The sweetener carbohydrates and/orsweetener polyols, catalyst, and carrier compound precursor can be addedsimultaneously or sequentially in any order. In one example, thesweetener carbohydrates and/or sweetener polyols is first mixed with thecarrier compound precursor and then the catalyst is added. In anotherexample, the sweetener carbohydrates and/or sweetener polyols is firstmixed with the catalyst and then the carrier compound precursor isadded.

The mixing can be accomplished by one or more methods includingstirring, grinding, compressing, blending, agitating, rotational mixing,solid-solid mixing with a static mixer, mortar and pestle, Kenicsmixing, drum tumbling, and Turbula mixing.

Once the sweetener composition is generated, it is optional to removethe catalyst and/or unregenerated catalyst. This can be accomplishedthrough various means including filtration to remove an ion exchangeresin. However, this is optional and in some cases, the catalyst and/orunregenerated catalyst is not removed.

In some cases, the carrier compound precursor is a silicate and thecatalyst is an acid. In some cases, the carrier compound precursor is asilicate and the catalyst is an ion exchange resin. In some cases, thecarrier compound precursor is a silicate and the catalyst is a cationexchange resin.

In some cases, the carrier compound precursor is sodium silicate and thecatalyst is an acid. In some cases, the carrier compound precursor issodium silicate and the catalyst is an ion exchange resin. In somecases, the carrier compound precursor is sodium silicate and thecatalyst is a cation exchange resin.

In some cases, the carrier compound precursor is silicic acid and thecatalyst is an acid. In some cases, the carrier compound precursor issilicic acid and the catalyst is a base. In some cases, the carriercompound precursor is silicic acid and the catalyst is an ion exchangeresin.

In some cases, a sweetener composition is produced by mixing ordissolving one or more sweetener carbohydrates and/or sweetener polyols,carrier compound precursor, and/or catalyst in a solvent.

The above individual components or reagents may be mixed or dissolved inthe same or different solvents. A carrier compound precursor, acatalyst, a solvent, and one or more sweetener carbohydrates and/orsweetener polyols can be mixed together in any order, separately,alternately, simultaneously, or a combination thereof.

Each of the one or more sweetener carbohydrates and/or sweetenerpolyols, carrier compound precursor, and catalyst may be mixed with asolvent in any order separately, alternately, simultaneously, or acombination thereof (e.g., mixing one or more sweetener carbohydratesand/or sweetener polyols with a solvent and then adding a carriercompound precursor and a catalyst; mixing a carrier compound precursorwith a solvent and then adding a catalyst and one or more sweetenercarbohydrates and/or sweetener polyols; mixing a catalyst with a solventand then adding a carrier compound precursor and one or more sweetenercarbohydrates and/or sweetener polyols; mixing one or more sweetenercarbohydrates and/or sweetener polyols and a carrier compound precursorwith a solvent and then adding a catalyst; or mixing one or moresweetener carbohydrates and/or sweetener polyols and a catalyst with asolvent and then adding a carrier compound precursor).

For example, the carrier compound silica can be formed in situ byreacting a carrier compound precursor such as sodium silicate with anacid in a solution of sweetener carbohydrate and/or sweetener polyol inwater. Silicic acid is produced by the acidification of silicate inaqueous solution. Condensation of silicic acid produces silica. In somecases, the silica precipitates out of solution. In some cases, thesilica remains dissolved in solution. In some cases, the silica does notprecipitate. In some cases, the silica is dispersed in solution. Theproduction of silica in situ in the presence of sweetener formsassociations between the silica and sweetener, e.g., through hydrogenbonding.

During mixing, one or more reaction parameters such as temperature,concentration, stoichiometry, reaction time, order of mixing, mixingspeed, mixing time, and pH can be adjusted. Adjusting one or morereaction parameters may affect the molecular structure, porosity,density, and/or particle size of the carrier compound that is formed.

The concentration of one or more sweetener carbohydrates and/orsweetener polyols mixed or dissolved in a solvent can be adjusted. Theconcentration of one or more sweetener carbohydrates and/or sweetenerpolyols mixed or dissolved in a solvent may be at least 5%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%,90%, or 95% by weight. The concentration of one or more sweetenercarbohydrates and/or sweetener polyols mixed or dissolved in a solventmay be up to 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%,65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight. The concentration of oneor more sweetener carbohydrates and/or sweetener polyols mixed ordissolved in a solvent may be about 5%, 10%, 15%, 20%, 25%, 30%, 35%,40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is betweenabout 10-70%, 15-70%, 15-65%, 20-65%, 20-60%, 20-50%, 20-40%, or 20-30%.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is about 20%.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is about 30%.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is about 65%.

The stoichiometry of the catalyst relative to the carrier compoundprecursor, carrier compound precursor counterion, or hydroxide ion canbe adjusted. The stoichiometry or molar ratio of the catalyst relativeto the carrier compound precursor, carrier compound precursorcounterion, or hydroxide ion may be at least 0.1, 0.2, 0.3, 0.4, 0.5,0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9,2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3,3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7,4.8, 4.9, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, or 10.0. Thestoichiometry or molar ratio of the catalyst relative to the carriercompound precursor, carrier compound precursor counterion, or hydroxideion may be up to 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1,1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5,2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9,4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.5, 6.0, 6.5,7.0, 7.5, 8.0, 8.5, 9.0, 9.5, or 10.0. The stoichiometry or molar ratioof the catalyst relative to the carrier compound precursor, carriercompound precursor counterion, or hydroxide ion may be about 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6,1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0,3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4,4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0,9.5, or 10.0. The stoichiometry or molar ratio of the catalyst relativeto the carrier compound precursor, carrier compound precursorcounterion, or hydroxide ion may be between 0.1-5.0, 0.1-1.0, 1.0-2.0,2.0-3.0, 3.0-4.0, 4.0-5.0, 0.1-2.0, 1.0-3.0, 2.0-4.0, 3.0-5.0, 0.1-3.0,1.0-4.0, 2.0-5.0, 0.1-4.0, or 1.0-5.0. The stoichiometry or molar ratioof the catalyst relative to the carrier compound precursor, carriercompound precursor counterion, or hydroxide ion may be about 1.5.

The reaction temperature can be adjusted. The reaction temperature maybe at least 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, or85° C. The reaction temperature may be up to 15, 20, 25, 30, 35, 40, 45,50, 55, 60, 65, 70, 75, 80, or 85° C. The reaction temperature may beabout 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, or 85° C.The reaction temperature may be room temperature.

The pH of the reaction mixture can be adjusted. The pH of the reactionmixture may be at least 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8,2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2,4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6,5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0,7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4,8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8,9.9, or 10.0. The pH of the reaction mixture may be up to 2.0, 2.1, 2.2,2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6,3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0,5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4,6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8,7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2,9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, or 10.0. The pH of the reactionmixture may be about 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9,3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3,4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7,5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1,7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5,8.6, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, or10.0. The pH of the reaction mixture may be between about 2.0-10.0,2.0-9.0, 2.0-8.0, 2.0-7.0, 2.0-6.0, 2.0-5.0, 2.0-4.0, 3.0-10.0,4.0-10.0, 5.0-10.0, 6.0-10.0, 7.0-10.0, 8.0-10.0, 9.0-10.0, 3.0-9.0,4.0-9.0, 5.0-9.0, 6.0-9.0, 7.0-9.0, 8.0-9.0, 3.0-8.0, 3.0-7.0, 3.0-6.0,3.0-5.0, 3.0-4.0, 6.0-8.0, 6.0-7.0, or 7.0-8.0. The pH of the reactionmixture may be about 8.5. The pH of the reaction mixture may be about7.0.

The reaction of a carrier compound precursor with a catalyst to form acarrier compound may or may not go to completion. In some cases, thereaction goes to completion. In some cases, the reaction does not go tocompletion. In some cases, about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%,90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 99.1%, 99.2%, 99.3%,99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9%, or 100% of the carriercompound precursor is reacted to form carrier compound. In some cases,up to 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%,99.7%, 99.8%, 99.9%, or 100% of the carrier compound precursor isreacted to form carrier compound. In some cases, at least 10%, 20%, 30%,40%, 50%, 60%, 70%, 80%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%,99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9%, or100% of the carrier compound precursor is reacted to form carriercompound.

Formulations of Sweetener Compositions

A sweetener composition may be formulated as a syrup. In some cases, theratio of total sweetener carbohydrates and/or sweetener polyols tosolvent in a sweetener composition formulation is at least 5:95, 10:90,15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40,65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. In some cases, theratio of total sweetener carbohydrates and/or sweetener polyols tosolvent in a sweetener composition formulation is up to 5:95, 10:90,15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40,65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. In some cases, theratio of total sweetener carbohydrates and/or sweetener polyols tosolvent in a sweetener composition formulation is about 5:95, 10:90,15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40;65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5.

The sweetener compositions herein can be added to or mixed with one ormore food additives. Food additives can add volume and/or mass to asweetener composition. The sweetener compositions herein may be mixedwith food additives such that up to 0.001, 0.005, 0.01, 0.05, 0.1, 0.5,1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35,40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97,98, or 99 weight % of the sweetener composition formulation is foodadditives. The sweetener compositions herein may be mixed with foodadditives such that at least 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5,2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45,50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or99 weight % of the sweetener composition formulation is food additives.The sweetener compositions herein may be mixed with food additives suchthat about 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5,4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65,70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 weight % ofthe sweetener composition formulation is food additives. Somenon-limiting examples of a food additive include food coloring, naturalflavoring, artificial flavoring, batch marker, food stabilizer, foodacid, filler, anticaking agent, antioxidant, bulking agent, colorretention agent, emulsifier, humectant, thickener, pharmaceuticalexcipient, solid diluent, acid salt, alkali salt, organic salt,inorganic salt, nutrient (e.g., macronutrient, micronutrient, essentialnutrient, non-essential nutrient, dietary fiber, amino acid, vitamin,dietary mineral), sweetener, artificial sweetener, natural sugarsubstitute, and preservative, for example. Some non-limiting examples offood additives are silica, silicon dioxide, cellulose, microcrystallinecellulose, powdered cellulose, starch, modified food starch, amylum,calcium carbonate, maltodextrin, hemicellulose, cyclodextrins,hydroxyalkyl cyclodextrins, inulin, pectin, chitin, chitosan,carrageenans, agar, natural gums (e.g., gum arabic, gellan gum, guargum, locust bean gum, and xanthan gum), and magnesium stearate. Somenon-limiting examples of an artificial sweetener are acesulfamepotassium, advantame, alitame, aspartame, sodium cyclamate, dulcin,glucin, neohesperidin dihydrochalcone, neotame, P-4000, saccharin,aspartame-acesulfame salt, and sucralose. Some non-limiting examples ofnatural sugar substitutes are brazzein, curculin, glycyrrhizin,glycerol, inulin, mogroside, mabinlin, malto-oligosaccharide, mannitol,miraculin, monatin, monellin, osladin, pentadin, stevia (includingpartly stevia components), tagatose, and thaumatin. In some cases, afood additive may be a byproduct of the method of making a sweetenercomposition. For instance, a food additive may be a carrier compoundprecursor, a carrier compound precursor counterion, a catalyst, and/oran unregenerated catalyst. In some cases, a food additive may be aconjugate acid salt of a catalyst base or conjugate base salt of acatalyst acid. In some cases, a food additive differs from a sweetenercarbohydrate or sweetener polyol, as food additives do not coat thecarrier compound. In some cases, a compound can function as one or moreof a carrier compound, a food additive, and a sweetener carbohydrate orsweetener polyol. A food additive may be a combination of two or moredistinct food additives. In some cases, the sweetener composition and/orsweetener composition formulation does not comprise DNA, protein,lignin, and/or magnetic particles.

At least 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80,85, 90, 95, 96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetenercomposition formulation by weight may be one, two, three, four, or fivecomponents selected from the group consisting of sweetener carbohydrate,sweetener polyol, carrier compound, solvent, and food additive. Up to 5,10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95,96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetener compositionformulation by weight may be one, two, three, four, or five componentsselected from the group consisting of sweetener carbohydrate, sweetenerpolyol, carrier compound, solvent, and food additive. About 5, 10, 15,20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97,98, 99, 99.5, 99.9, or 100% of the sweetener composition formulation byweight may be one, two, three, four, or five components selected fromthe group consisting of sweetener carbohydrate, sweetener polyol,carrier compound, solvent, and food additive.

Methods of Making and/or Formulating Sweetener Compositions and/orSweetener Composition Formulations

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise drying and/orconcentrating. In some cases, drying forms a dry and/or dehydratedsweetener composition and/or sweetener composition formulation. In somecases, drying forms a solid sweetener composition and/or sweetenercomposition formulation. In some cases, concentrating forms aconcentrated sweetener composition and/or sweetener compositionformulation. Some non-limiting examples of drying methods includethermal drying, evaporation, distillation, boiling, heating in an oven,vacuum drying, spray drying, freeze drying, lyophilization, or acombination thereof. The mechanism of drying can affect the hydrationand molecular structure of the sweetener composition and/or formulationthus giving rise to sweetener compositions and/or formulations withdifferent physical properties. The sweetener composition and/orsweetener composition formulation can be dried until the compositionand/or formulation comprises up to 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40,45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. Thesweetener composition and/or sweetener composition formulation can bedried until the composition and/or formulation comprises at least 0.001,0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0,1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16,17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, or 80%solvent (e.g., water) by weight. The sweetener composition and/orsweetener composition formulation can be dried until the compositionand/or formulation comprises about 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40,45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. Forexample, a sweetener composition formulated as a syrup can be dried viaany standard drying method (e.g., 12-80 hours in an oven at 60° C.) toremove a solvent to form a dry solid sweetener composition and/orsweetener composition formulation. In another example, a sweetenercomposition formulated as a syrup can be concentrated (e.g., from asyrup with 80% water to a syrup with 35% water).

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise diluting and/orhydrating: In some cases, the diluting may comprise addition of asolvent. The sweetener composition and/or sweetener compositionformulation can be diluted until the composition and/or formulationcomprises up to 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9,1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15,16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85,90, 95, 96, 97, 98, 99, 99.5, or 99.9% water by weight. The sweetenercomposition and/or sweetener composition formulation can be diluteduntil the composition and/or formulation comprises at least 0.01, 0.05,0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4,4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30,35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99,99.5, or 99.9% water by weight. The sweetener composition and/orsweetener composition formulation can be diluted until the compositionand/or formulation comprises around 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5,0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10,11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60,65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5, or 99.9% water byweight. For example, a sweetener composition formulated as a syrup canbe diluted (e.g., from a syrup with 35% water to a syrup with 80%water). In another example, a dry sweetener composition can be hydrated(e.g., from a dry solid to a syrup with 80% water).

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise mechanical mixing orgrinding. A sweetener composition, sweetener composition formulation,individual component (e.g., sweetener carbohydrate, sweetener polyol),individual reagent (e.g., carrier compound precursor, catalyst),intermediate, and/or reaction mixture can be mixed or ground by one ormore mechanical methods. Non-limiting examples of mechanical methodsinclude stirring, grinding, compressing, blending, agitating, rotationalmixing, solid-solid mixing with a static mixer, mortar and pestle,Kenics mixing, drum tumbling, and Turbula mixing. In some cases, two ormore forms of mechanical methods can be used in series or in parallel.For example, a sweetener composition and/or sweetener compositionformulation can be ground mechanically in a grinder and subsequentlyfurther ground mechanically via mortar and pestle. The conditions of themechanical coating or grinding (e.g., temperature, time duration, speed,timing, rate, force, pressure, etc.) can affect the sweetness of theresulting composition and/or formulation. These conditions may beselected to give the largest enhancement of sweetness to the resultingcomposition and/or formulation. Mixing or grinding may be carried outfor at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0,8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. Mixing or grindingmay be carried out for up to 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0,4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min.Mixing or grinding may be carried out for about 0.1, 0.2, 0.3, 0.4, 0.5,1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0,18.0, or 20.0 min. In some cases when two or more forms of mechanicalmethods are used in series or in parallel, the timing and conditions ofeach form can be selected independently.

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise sonicating. A sweetenercomposition, sweetener composition formulation, individual component(e.g., sweetener carbohydrate, sweetener polyol), individual reagent(e.g., carrier compound precursor, catalyst), intermediate, and/orreaction mixture can be subjected to sonication. The sonication can befor up to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50,or 60 min. The sonication can be for at least 1, 2, 3, 4, 5, 6, 7, 8, 9,10, 12, 14, 16, 20, 24, 30, 40, 50, or 60 min. The sonication can be forabout 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50, or60 min. The sonication may occur with heating. The sonication may occurat a temperature of up to 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75,80, 85, 90, 95, or 100° C. The sonication may occur at a temperature ofat least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or100° C. The sonication may occur at a temperature of around 25, 30, 35,40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100° C. Thesonication may occur at room temperature. In some cases, the sonicationoccurs during grinding or mixing. In some cases, the sweetenercomposition and/or sweetener composition formulation is sonicated. Insome cases, the sweetener composition and/or sweetener compositionformulation is not sonicated.

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise filtering and/or sieving.A sweetener composition, sweetener composition formulation, individualcomponent (e.g., sweetener carbohydrate, sweetener polyol), individualreagent (e.g., carrier compound precursor, catalyst), intermediate,and/or reaction mixture can be passed through a sieve or sieving towerto remove particles of particular sizes, of at least a minimum size, ofat most a maximum size, or of at least a minimum size and at most amaximum size from the composition. The sieve can have a mesh withopenings up to 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150,160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openingsof at least 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150,160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openingsaround 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160,170, 180, 190, or 200 mesh. The sieve can have a mesh with openings ofabout 40 to about 100 mesh. The sieve can have a mesh with openings ofabout 60 to about 70 mesh.

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise isolating or purifying.In some cases, the method comprises removing a portion of the unreactedcarrier compound precursor. In some cases, the method comprises removinga portion of the carrier compound precursor counterion. In some cases,the method comprises removing a portion of the catalyst. In some cases,the method comprises removing a portion of the unregenerated catalyst.

Applications of Sweetener Compositions

A sweetener composition provided herein may be used as a sweetener for aconsumable product. A consumable product may comprise a compositionprovided herein. Some non-limiting examples of a consumable productinclude food products, beverage products, pharmaceutical products, andhygiene products.

The consumable product may contain silica. The consumable product maycontain up to 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3,0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7,1.8, 1.9, or 2.0% silica weight/weight. The consumable product maycontain at least 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6,1.7, 1.8, 1.9, or 2.0% silica weight/weight. The consumable product maycontain about 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3,0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7,1.8, 1.9, or 2.0% silica weight/weight.

The consumable product may have an acidic pH. In some cases, theconsumable product may have a pH of at least 2.0, 2.1, 2.2, 2.3, 2.4,2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8,3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2,5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6,6.7, 6.8, or 6.9. In some cases, the consumable product may have a pH ofup to 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2,3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6,4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0,6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. In some cases, theconsumable product may have a pH of about 2.0, 2.1, 2.2, 2.3, 2.4, 2.5,2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9,4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3,5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7,6.8, or 6.9.

A method of producing a consumable product with enhanced sweetness,lower caloric value, reduced bitterness, or a combination thereof maycomprise adding a sweetener composition and/or sweetener compositionformulation to the consumable product or substituting a portion of oneor more sweetener ingredients in the consumable product with a sweetenercomposition and/or formulation. The sweetener composition and/orformulation may reduce the perceived bitterness of a consumable product.The sweetener compositions and/or formulations described herein canfunction as bitterness reducers and, in some instances, as bitternessmasking agents. For example, adding a sweetener composition and/orformulation described herein to a consumable product can reduce or maska bitter taste. A sweetener composition and/or formulation as describedherein can reduce the bitterness of a medicine or pharmaceutical. Forexample, a method of reducing bitterness in a medicine or pharmaceuticalcan comprise adding a sweetener composition and/or formulation describedherein to the medicine or pharmaceutical. Reducing the bitterness of amedicine can have the beneficial effect of increasing patient complianceand desire to take a medicine, particularly with pediatric patients. Insome cases, a consumable product may comprise one or more modifyingcomponents that allow for incorporation of the sweetener compositionand/or formulation.

A sweetener composition and/or sweetener composition formulationdescribed herein can be added to or substituted into (e.g., by replacinga portion of one or more sweetener ingredients in the consumableproduct) a consumable product to produce at least 1, 2, 3, 4, 5, 6, 7,or 8; up to 1, 2, 3, 4, 5, 6, 7, or 8; or about 1, 2, 3, 4, 5, 6, 7, or8 of the characteristics selected from the group consisting of increasedsweetness, reduction of sweetener used while maintaining sweetnesssensation, increased creamy aftertaste, decreased bitter aftertaste,decreased mouth drying aftereffect, decreased metallic aftertaste,decreased liquorice aftertaste, and reduced caloric value of theconsumable product. The characteristic of the consumable productcomprising the sweetener composition and/or formulation can be comparedto a control product that does not have the sweetener composition and/orformulation added to it or substituted into it. For example, aconsumable product with an added or substituted sweetener compositionand/or formulation can have one or more of the characteristics enhancedby at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%,120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%,240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a controlproduct. A consumable product with an added or substituted sweetenercomposition and/or formulation can have one or more of thecharacteristics enhanced by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%,80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%,200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300%relative to a control product. A consumable product with an added orsubstituted sweetener composition and/or formulation can have one ormore of the characteristics enhanced by about 5%, 10%, 20%, 30%, 40%,50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%,180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%,or 300% relative to a control product. For example, the sweetness can beenhanced by 10-80%, 20-70%, or 40-60% relative to a control product.

Sensory Testing

Enhanced sweetness can be determined by a sensory test. Equivalentsweetness with a lower caloric value can be determined by a sensorytest. The sensory test may be a taste test. The sensory test may be ablind test. One non-limiting example of a taste test method to measureenhanced sweetness is to taste a set amount of a control composition,and then taste varying amounts of the sweetener composition to find theamount of sweetener composition that corresponds to the sweetness of thecontrol composition. The enhanced sweetness can be calculated by thefollowing formula: [amount of control composition−amount of sweetenercomposition required for equal sweetness]/[amount of controlcomposition]. For example, varying amounts of a sweetener compositiondescribed herein (e.g., 5, 4, 3, 2 and 1 mg of a composition comprising65% sucrose and 1% silica) are tasted to find an equal sweetness to acontrol composition (e.g., 5 mg sucrose). In this case, if the testshows that 3 mg of the sweetener composition has an equivalent sweetnessto 5 mg of the control composition, then the enhanced sweetness iscalculated as (5−3)/5=40%.

A sensory test can use one or more various protocols. For example, asensory test can be the “triangle method”, follow ISO requirements, or acombination thereof. The taste test can be the average of multipletrials. For example, each taste tester can consume multiple sweetenercompositions or foods, beverages, or consumable products comprising asweetener composition and sequence them by relative sweetness. A tastetest can comprise tasting a standard and determining whether a testedcomposition is more or less sweet than the standard.

A taste test may be a screening test, a professional taste test, or amarket research test. A screening test may be performed by at least 1,2, 3, 4, 5, 6, 7, 8, or 9 taste testers. A professional taste test maybe performed by at least 10, 15, 20, 25, or 30 taste testers. A marketresearch test may be performed by at least 31, 40, 50, 60, 70, 80, 90,100, 150, 200, 300, 400, or 500 taste testers. A taste tester can be aperson with average taste perception. A taste tester can be aprofessional taste tester. A taste tester can be a person who has passeda tasting exam by correctly identifying foods or food components. Ataste tester can be a person who can identify the relative amounts of ataste or flavor (e.g., correctly sequence varying amounts of sugar inwater).

While preferred embodiments of the present invention have been shown anddescribed herein, it will be obvious to those skilled in the art thatsuch embodiments are provided by way of example only. Numerousvariations, changes, and substitutions will now occur to those skilledin the art without departing from the invention. It should be understoodthat various alternatives to the embodiments of the invention describedherein may be employed in practicing the invention. It is intended thatthe following claims define the scope of the invention and that methodsand structures within the scope of these claims and their equivalents becovered thereby.

EXAMPLES Example 1: Formation of a Sweetener Composition Using Silicateand Ion Exchange Resin A) 1% Silica Weight/Weight:

A stock solution is prepared by adding 2.45 grams of an aqueous solutionof sodium silicate (Sigma Aldrich, 26.5% SiO₂, 10.6% Na₂O,weight/weight) to 100 grams of an aqueous sucrose solution (65%weight/weight). The solutions are mixed thoroughly to ensure completemixing. To a portion of the stock solution (20.4 gram) are added 5.0grams of a strong acid ion exchange resin (Purolite SST C60H, totalcapacity 4 eq/1 kg). The resulting suspension is stirred gently so asnot to harm the resin beads. The pH is monitored for 35 minutes (pH=9)and 5.0 additional grams of the strong acid ion exchange resin (PuroliteSST C60H, total capacity 4 eq/1 kg) are added. After an additional 20minutes, the pH of the solution reaches 7, and the mixture is filteredto remove the resin. The remaining filtrate liquid, 1A, is isolated.Initial taste test indicates slight sweetness. A portion of 1A is driedin an oven to remove water and to produce a solid sweetener composition,1A-2.

Example 2: Formation of a Sweetener Composition Using DifferentPercentages of Silicate and Ion Exchange Resin with Sonication

65% sucrose solution is prepared by dissolving sucrose in water. Sodiumsilicate is added to the sucrose solution in appropriate amounts toobtain desired silica percentage. 1.5 equivalents of Dowex 88(H) resinare added. Samples are prepared with or without sonication during ionexchange at 40° C. Final pH of about 8.5 is obtained.

Distilled deionized Sodium DOWEX sucrose water silicate 88(H) [gr ± [gr± [μL ± [gr ± Description 0.1 mg] 0.1 mg] 1 μL] 0.1 mg] 0.1% silica 32.517.5 90 0.36 0.2% silica 32.5 17.5 185 0.72 0.5% silica 32.5 17.15 4451.8   1% silica 32.5 16.75 890 3.6

Example 3: Formation of a Sweetener Composition with Sonication

pH measurements are taken of samples prepared in Example 2.

0.1% silica 0.2% silica 0.5% silica 1% silica No No No No SonicationSonication Sonication Sonication Sonication Sonication SonicationSonication Time 100-120 95 80 50 40 27 30 20 to obtain pH ~8.5 [min]

Example 4: Formation of a Sweetener Composition by Mixing SucroseSolution with Resin Before Adding Silicate

65% sucrose solution is prepared by dissolving sucrose in water. 1.5equivalents of Dowex 88(H) resin in reference to sodium ions are added.Mixture temperature is kept at 40° C. Sodium silicate is added to themixture in appropriate amounts to obtain desired silica percentages of0.1% and 0.2% in reference to sucrose, and ion exchange takes place.Final pH of about 8.5 is obtained.

0.1% silica 0.2% silica Resin Resin Resin Resin inserted insertedinserted inserted after prior to after prior to sodium sodium sodiumsodium silicate silicate silicate silicate Time to obtain 100-120 70 8060 pH ~8.5 [min]

Example 5: Formation of a Sweetener Composition Using Different IonExchange Resin Equivalents

65% sucrose solution is prepared by dissolving sucrose in water. Sodiumsilicate is added to the sucrose solution in appropriate amounts toobtain desired silica percentages of 0.1% and 0.2% in reference tosucrose. 1-5 equivalents of Dowex 88(H) resin are added at 40° C. andion exchange takes place. Final pH of about 8.5 is obtained.

0.1% silica 0.2% silica 1 eq. 1.5 eq. 2 eq. 3 eq. 5 eq. 1 eq. 1.5 eq. 2eq. 3 eq. 5 eq. resin resin resin resin resin resin resin resin resinresin Time 190 120 85 45 25 190 80 70 40 20 to obtain pH ~8.5 [min]

Example 6: Formation of a Sweetener Composition Using DifferentTemperature During Ion Exchange

65% sucrose solution is prepared by dissolving sucrose in water. Sodiumsilicate is added to the sucrose solution in appropriate amount toobtain desired silica percentage of 0.1% in reference to sucrose. 1.5equivalents of Dowex 88(H) resin are added at differing temperatures andion exchange takes place at different exchange temperatures. Final pH ofabout 8.5 is obtained.

Room temperature 40° C. 60° C. 75° C. Time to 200 120 30 10 obtain pH~8.5 [min]

Example 7: Formation of a Sweetener Composition Using Silicate andCitric Acid

65% sucrose solution is prepared. Sodium silicate is added inappropriate amounts to obtain desired silica percentage. 1.5 equivalentsof citric acid are added relative to the number of moles of hydroxideions. pH measurements are taken, with stable pH measurements after 10minutes. Samples are prepared at room temperature.

Deionized Sodium Citric Sucrose water silicate acid Final [gr ± [gr ±[μL ± [gr ± pH Description 0.1 mg] 0.1 mg] 1 μL] 0.1 mg] level 0.2%silica with 1.5 eq. 32.5019 17.5044 185 0.2454 3.34 citric acid 2%silica with 1.5 eq. 32.5016 16.0037 1790 2.4491 3.13 citric acid

Example 8: Formation of a Sweetener Composition Using Silicate andDifferent Equivalents of Citric Acid

65% sucrose solution is prepared. Sodium silicate is added inappropriate amounts to obtain 0.1% silica. 0.33, 0.5, 1.0, 1.2, 1.5,2.0, or 5.0 equivalents of citric acid are added. Samples are preparedat room temperature.

65% sucrose Sodium syrup silicate Citric acid [gr ± [μL ± [gr ±Description 0.1 mg] 1 μL] 0.1 mg] 0.1% silica with 0.33 eq. citric50.0340 90 0.0272 acid 0.1% silica with 0.5 eq. citric 45.0772 90 0.0368acid 0.1% silica with 1 eq. citric acid 100.0755 175 0.1635 0.1% silicawith 1.2 eq. citric 100.0677 175 0.1961 acid 0.1% silica with 1.5 eq.citric 100.0507 175 0.2449 acid 0.1% silica with 2 eq. citric acid50.0561 90 0.1635 0.1% silica with 5 eq. citric acid 50.0587 90 0.4090

Example 9: Formation of a Sweetener Composition Using Silicate andPhosphoric Acid

65% sucrose solution is prepared. Sodium silicate is added inappropriate amounts to obtain desired silica percentage. 2 molar stocksolution of phosphoric acid is added to obtain 0.5, 1, or 2 equivalentsrelative to the number of moles of hydroxide ions. pH measurements aretaken, with stable pH measurements after 10 minutes. Samples areprepared at room temperature.

65% sucrose Sodium Phosphoric Phosphoric solution silicate acid, 2MSilica acid molar [gr ± [μL ± [μL ± percentage equivalences 0.1 mg] 1μL] 1 μL] 0.1% 0.5 50.0057 90 53 1 50.0029 90 106 2 50.0050 90 212 0.2%0.5 50.0170 180 106 1 50.0040 180 212 2 50.0054 180 424

Example 10: Formation of a Sweetener Composition Using DifferentConcentrations of Sucrose Solution

10.6%, 20%, and 30% sucrose solutions are prepared. Sodium silicate isadded in appropriate amounts to obtain 0.2% silica relative to sucrose(w/w). 1.5 equivalents of Dowex 88(H) resin are added. Samples areprepared at 40° C. Final pH of about 7.0 is obtained.

Deionized Sodium Dowex Time Sucrose water silicate resin to Sucrose [gr± [gr ± [μL ± [gr ± obtain solution 0.1 mg] 0.1 mg] 1 μL] 0.1 mg] pH ~730% 15.0081 35.0065 85 0.3341 30 (=0.1198 gr) 20% 9.9979 39.9979 550.2201 29 (=0.0754 gr) 10.6%  5.3008 44.7067 30 0.1174 34 (=0.0400 gr)

Sweetener compositions prepared from 20%, 30%, and 65% sucrose solutionare diluted to 10.6% sucrose.

Sweetener Sweetener Sweetener Sweetener composition compositioncomposition composition prepared prepared prepared prepared 10.6% from10.6% from 20% from 30% from 65% sucrose sucrose sucrose sucrose sucroseTast- X 0.75 1 0.5 −0.25 er 1 Tast- X 0.25 0.5 0.5 −0.25 er 2 Tast- X0.5 1 0.25 1 er 3 Tast- X −0.5 0.5 0.25 0.25 er 4 Tast- X 0 0.5 1 0 er 5Tast- X 0.25 −0.25 0.25 0.5 er 6 Aver- X 0.21 0.54 0.56 0.21 age Key: Xrepresents a level of sweetness, X − 0.25 represents a taste that isless sweet than X, X − 0.5 represents a taste that is less sweet than X− 0.25, X + 0.25 represents a taste that is more sweet than X, X + 0.5represents a taste that is more sweet than X + 0.25, X + 0.75 representsa taste that is more sweet than X + 0.5, X + 1 represents a taste thatis more sweet than X + 0.75

Example 11: Formation of a Sweetener Composition Comprising Glucose

65% glucose solution is prepared. Sodium silicate is added inappropriate amounts to obtain 0.2% silica relative to glucose (w/w). 1.5equivalents of Dowex 88(H) resin are added. Samples are prepared at 40°C. Final pH of about 7.0 is obtained.

Distilled deionized Sodium Measured DOWEX Time to water silicate pHprior 88(H) obtain Sugar weight [gr ± [μL ± to resin [gr ± pH ~7 Sugar[gr ± 0.1 mg] 0.1 mg] 1 μL] insertion 0.1 mg] [min] Glucose Glucose14.2453 185 8.7 0.7253 65 monohydrate; 35.7475 Sweetener Sweetenercomposition, composition, 10.6% 10.6% 10.6% Glucose glucose glucoseTaster 1 X X + 0.5 X + 0.5 Taster 2 X X + 1 X + 0.5 Taster 3 X X + 1 X +1 Taster 4 X X + 0.5 X + 0 Taster 5 X X + 0.5 X + 0.5 Average X X + 0.7X + 0.5 Key: X represents a level of sweetness, X + 0.5 represents ataste that is more sweet than X, X + 1 represents a taste that is moresweet than X + 0.5

Example 12: Formation of a Sweetener Composition Comprising Fructose

65% fructose solution is prepared. Sodium silicate is added inappropriate amounts to obtain 0.2% silica relative to fructose (w/w).1.5 equivalents of Dowex 88(H) resin are added. Samples are prepared at40° C. Final pH of about 7.0 is obtained.

Distilled Time Sugar deionized Sodium Measured DOWEX to weight watersilicate pH prior 88(H) obtain [gr ± [gr ± [μL ± to resin [gr ± pH ~7Sugar 0.1 mg] 0.1 mg] 1 μL] insertion 0.1 mg] [min] Fructose Crystallinefructose; 17.5040 185 7.65 0.7266 6 32.5019 Sweetener Sweetenercomposition, composition, 10.6% 10.6% 10.6% fructose fructose fructoseTaster 1 X X − 0.25 X + 1 Taster 2 X X X Taster 3 X X − 0.25 X + 0.25Taster 4 X X + 0.5 X + 0.25 Taster 5 X X + 0.5 X + 0.5 Average X X + 0.1X + 0.4 Key: X represents a level of sweetness, X + 0.25 represents ataste that is more sweet than X, X + 0.5 represents a taste that is moresweet than X + 0.25, X + 1 represents a taste that is more sweet thanX + 0.5, X − 0.25 represents a taste that is less sweet than X

Example 13: Formation of a Sweetener Composition Comprising HighFructose Corn Syrup

Sodium silicate is added in appropriate amounts to high fructose cornsyrup (HFCS F-42) to obtain 0.2% silica relative to total brix orglucose content. 1.5 equivalents of Dowex 88(H) resin are added. Samplesare prepared at 40° C. Final pH of about 7.0 is obtained.

Time Sodium Dowex to HFCS silicate resin obtain [gr ± [μL ± [gr ± pH ~7Description 0.1 mg] 1 μL] 0.1 mg] [min] 0.2% silica 50.0063 185 0.770753 in reference to total brix 0.2% silica 50.0088 110 0.4478 25 inreference (=0.1532 gr) to glucose

Example 14: Formation of a Sweetener Composition Comprising theSweetener Polyol Maltitol

65% maltitol solution is prepared. Sodium silicate is added inappropriate amounts to obtain 0.2% silica relative to maltitol (w/w).1.5 equivalents of Dowex 88(H) resin are added. Samples are prepared at40° C. Final pH of about 8.5 is obtained.

Deionized Sodium Dowex Time Maltitol water silicate resin to [gr ± [gr ±[μL ± [gr ± obtain 0.1 mg] 0.1 mg] 1 μL] 0.1 mg] pH ~8.5 13.0035 7.002972 0.2291 75 19.4969 10.4991 105 0.4332 56

Example 15: Formation of a Sweetener Composition Using DifferentPercentages of Silicate

65% sucrose solution is prepared. Sodium silicate is added inappropriate amounts to obtain desired silica percentage relative tosucrose (w/w). 1.5 equivalents of Dowex 88(H) resin are added. Samplesare prepared at 40° C. Final pH of about 8.5 is obtained.

Distilled deionized Sodium DOWEX sucrose water silicate 88(H) Time toobtain % [gr ± [gr ± [μL ± [gr ± pH ~8.5 silica 0.1 mg] 0.1 mg] 1 μL]0.1 mg] [min] 0.05 32.5067 17.5045 45 0.1819 80 0.1 32.5023 17.5002 900.3592 85 0.2 32.5079 15.5011 185 0.7220 75 0.3 32.5067 17.2518 2651.0816 44 0.4 32.5041 17.1988 345 1.4446 40 0.5 32.5046 17.1523 4301.8075 30 0.6 32.5031 17.0533 525 2.1561 27 0.7 32.5058 16.9555 6152.5211 22 0.8 32.5043 16.9008 715 2.8872 21 0.9 32.5064 16.8033 7403.2450 19 1 32.5085 16.7524 870 3.5930 19 1.5 32.4976 16.1476 13055.3961 14 2 32.4994 16.0020 1740 6.9020 12

Sweetener compositions are diluted to 10.6% sucrose.

Sweetener Sweetener Sweetener Sweetener Sweetener Sweetener Sweetenercomposition composition composition composition composition compositioncomposition 0.2% 0.3% 0.4% 0.6% 0.7% 0.8% 0.9% SiO₂ SiO₂ SiO₂ SiO₂ SiO₂SiO₂ SiO₂ 10.6% 10.6% 10.6% 10.6% 10.6% 10.6% 10.6% 10.6% Sucrosedilution dilution dilution dilution dilution dilution dilution Taster 1X X + 1 X + 1.5 X + 1 X + 0.25 X + 0.75 X X + 0.25 lingering Taster 2 XX + 0.5 X + 0.75 X + 1 X + 0.75 X + 0.25 X + 0.25 X + 0.5 differentTaster 3 X X + 1 X + 0.5 X + 0.5 X + 0.75 X X + 0.5 X Taster 4 X X +0.25 X + 0.75 X + 1 X + 0.25 X + 0.25 X + 0.25 X broad broad broadAverage X X + 0.68 X + 0.87 X + 0.87 X + 0.5 X + 0.31 X + 0.25 X + 0.19Key: X represents a level of sweetness, X + 0.25 represents a taste thatis more sweet than X, X + 0.5 represents a taste that is more sweet thanX + 0.25, X + 0.75 represents a taste that is more sweet than X + 0.5,X + 1 represents a taste that is more sweet than X + 0.75

Example 16: Formation of a Sweetener Composition Using DifferentPercentages of Silicate

20% sucrose solution is prepared. Sodium silicate is added inappropriate amounts to obtain desired silica percentage relative tosucrose (w/w). 1.5 equivalents of Dowex 88(H) resin are added. Samplesare prepared at 40° C. Final pH of about 8.5 is obtained.

Distilled Sucrose deionized Sodium DOWEX weight water silicate 88(H)Time to obtain Silica [gr ± [gr ± [μL ± [gr ± pH ~8.5 percentage 0.1 mg]0.1 mg] 1 μL] 0.1 mg] [min] 0.1% 50.0060 gr of 20% 29 0.1127 17 sucrosesolution 0.2% 50.0100 gr of 20% 55 0.2216 12 sucrose solution 0.3%50.0055 gr of 20% 84 0.3371 7 sucrose solution 0.5% 10.0090 39.8909 1280.5527 7 0.8% 10.0052 39.8192 205 0.8847 5  1% 10.0053 39.7638 2721.1063 5 1.5% 10.0045 39.6604 403 1.6567 4  2% 10.0034 39.5258 528 2.203

Sweetener compositions are taste tested as 20% sucrose solutions.

0.1% 0.2% 0.3% 0.5% 0.8% 1% 1.5% 2% 20% silica silica silica silicasilica silica silica silica Sucrose sweetener sweetener sweetenersweetener sweetener sweetener sweetener sweetener solution compositioncomposition composition composition composition composition compositioncomposition Taster 1 X X + 0.25 X + 0.5 X + 1 X + 0.75 X + 1 X + 1.5 XX + 0.5 lingering lingering Taster 2 X X + 0.25 X + 0.75 X + 0.5 X + 1X + 0.5 X + 1.5 X + 0.25 X + 0.5 lingering lingering Taster 3 X X + 0.25X + 0.5 X + 1 X + 1 X + 0.25 X + 1 X + 0.5 X lingering Taster 4 X X X +0.25 X + 0.5 X + 0.5 X + 0.5 X + 1 X X short Average X X + 0.18 X + 0.5X + 0.63 X + 0.81 X + 0.56 X + 1.25 X + 0.18 X + 0.25 Key: X representsa level of sweetness, X + 0.25 represents a taste that is more sweetthan X, X + 0.5 represents a taste that is more sweet than X + 0.25, X +0.75 represents a taste that is more sweet than X + 0.5, X + 1represents a taste that is more sweet than X + 0.75

Example 17: Formation of a Sweetener Composition Using Different Amountsof Citric Acid and at Different pHs

200 grams of 65% sucrose solution are prepared. Sodium silicate is addedin appropriate amounts to 100 grams of sucrose solution obtain desiredsilica percentage relative to sucrose (w/w). Citric acid is addedcumulatively in indicated amounts, with 20 grams of mixture set asideafter each addition.

Citric acid Silica percentage [gr ± 0.1 mg] pH level 0.05% 0.0164 8.870.0052 8.51 0.0082 5.84 0.0082 3.68  0.1% 0.0327 9.09 0.107 8.49 0.1045.85 0.0274 3.78

Example 18: Dried Sweetener Composition Taste Testing

Dried Dried Dried Dried Dried Dried Dried Dried 65% 65% 65% 65% 65% 65%65% 65% sucrose, sucrose, sucrose, sucrose, sucrose, sucrose, sucrose,sucrose, 0.1% 0.2% 0.1% 0.1% 0.1% 0.2% 0.2% 0.2% silica, silica, silica,silica, silica, silica, silica, silica, Sucrose 40° C. 40° C. 40° C. 60°C. 75° C. 40° C. 60° C. 75° C. Taster 1 X X + 0.5 X + 1 X + 1 X + 1 X +1 X + 1.5 X + 1 X + 2 Taster 2 X X + 0.5 X + 1 X + 1 X + 1 X X + 1.5 X +0.5 X + 0.5 Taster 3 X X + 1 X − 1 X + 1 X + 1.5 X X X + 1.5 X − 1Taster 4 X X X + 0.5 X + 1.5 X X + 1 X + 2 X + 1.5 X + 1 Taster 5 X X +0.5 X + 1 X + 2 X X X + 1.5 X + 1 X Taster 6 X X + 1 X + 2 X + 2 X + 1X + 1.5 X + 2 X + 2 X + 1.5 Average X X + 0.58 X + 0.75 X + 1.42 X +0.75 X + 0.58 X + 1.42 X + 1.08 X + 0.67 Key: X represents a level ofsweetness, X + 0.5 represents a taste that is more sweet than X, X + 1represents a taste that is more sweet than X + 0.5, X + 1.5 represents ataste that is more sweet than X + 1, X + 2 represents a taste that ismore sweet than X + 1.5, X − 1 represents a taste that is less sweetthan X

Example 19: Sensory Test Procedure

The tests are participated by a panel of taste testers who have beensensory tested in the past. All participants have been trained. Thetests are divided into the following 4 segments:

a) Testing the tasters sensory threshold

b) Calibration

c) Sucrose versus sweetener composition tastings—in powder and syrupform

d) Sucrose versus sweetener composition tastings—powders mixed in aseparate medium

Tasting process: Tasting stages, excluding calibration, are conducted inthe form of a “triangle test”: each participant is given three samplesmarked with random numbers that include two identical samples and onedissimilar sample. Participants are instructed to name the differentsample in each set and explain the difference in their opinion.

Participants are given two sets of tests in each tasting, where one testincluded a single reference sample and the other contained two.

Sensory threshold: Panel participants are given seven triangle teststhat included various concentrations of sucrose dissolved in water.

Calibration step: This step is added to the tasting process as anotherform of tasting the panel's sensory threshold for sweetness. All panelmembers are given two samples of sucrose marked “A” and “B” the sampleswere of 4 mg and 5 mg respectively in the purpose of testing the panel'sability to recognize such delicate variations.

The rest of the tests are conducted similarly—each sample is tested withsucrose as reference in two sets of triangle tests.

The present invention may be embodied in other specific forms withoutdeparting from the spirit or essential attributes thereof.

1.-22. (canceled)
 23. A sweetener composition comprising one or moresweetener carbohydrates or one or more sweetener polyols and 0.05-4%carrier compound weight/weight relative to a sum of total sweetenercarbohydrate and sweetener polyol; wherein the sweetener composition hasenhanced sweetness compared to a control composition; and wherein thecontrol composition consists of the same contents by identity andquantity as the one or more sweetener carbohydrates or one or moresweetener polyols.
 24. The sweetener composition of claim 23, whereinthe one or more sweetener carbohydrates are selected from the groupconsisting of sucrose, glucose, fructose, maltose, lactose, highfructose corn syrup, high maltose corn syrup, and a combination thereof.25. The sweetener composition of claim 23, wherein the one or moresweetener polyols are selected from the group consisting of xylitol,maltitol, erythritol, sorbitol, threitol, arabitol, hydrogenated starchhydrolysates, isomalt, lactitol, mannitol, galactitol (dulcitol), and acombination thereof.
 26. The sweetener composition of claim 23, whereinthe carrier compound is silica.
 27. A sweetener composition formulationcomprising the sweetener composition of claim 23, wherein theformulation is a syrup.
 28. A sweetener composition formulationcomprising the sweetener composition of claim 23, wherein theformulation comprises water.
 29. A composition comprising a consumableproduct comprising the sweetener composition of claim
 23. 30. Thecomposition of claim 29, wherein the consumable product is selected fromthe group consisting of food products, beverage products, pharmaceuticalproducts, and hygiene products.
 31. The composition of claim 29, whereinthe consumable product is less bitter than a control product, whereinthe control product is identical to the consumable product but lacks thesweetener composition of claim
 23. 32. A method to make a consumableproduct comprising substituting a portion of a sweetener ingredient withthe sweetener composition of claim
 23. 33. A method to make a consumableproduct comprising adding a sweetener composition of claim 23.